Italian Wedding Soup

Serves: 12

Prep Time:  25 mins

Cook Time:  20 mins

Total Cook Time:  45 mins

By Tawnie Kroll – Kroll’s Korner

Meatballs

Ingredients

  • 8 oz. pork, ground
  • 8 oz. beef, ground
  • 2 slices fresh white bread, crust trimmed
  • 2 cloves garlic, minced
  • 1 medium white onion, grated or finely chopped
  • 1/3 cup fresh parsley, minced
  • 1/2 cup Pecorino Romano cheese
  • 1/2 tsp. MSG
  • 1 large egg
  • 2 Tbsp. Worcestershire (or can use milk)

Instructions

  1. Prepare the meatballs by mixing everything but the meat in a large bowl first. Once those ingredients are combined, then add in the meat. Roll mixture into small meatballs and place on a baking sheet while you prepare the soup.




    Recipe will make ~35 small meatballs.

Soup

Ingredients

  • 12 cups chicken broth
  • 1/2 cup white wine (optional)
  • 8 cups greens (baby spinach, endive, kale, escarole)
  • 2 Tbsp. olive oil
  • 3 large carrots, finely chopped
  • 1 cup Orzo, dry

Instructions

  1. Cook onions and carrots over medium heat in a large stockpot in olive oil until onions are translucent. Then add in garlic and sage and stir for 1 minute. Add in broth and white wine. Bring to a boil and the reduce the heat to simmer or until carrots are soft.
  2. Add in orzo and MSG and cook for ~6 minutes. Then add in meatballs. Once they float to the top they will most likely be done.
  3. Stir in the greens (I used baby spinach) and finish with Parmesan cheese or Pecorino Romano and serve.

Notes

  • You can brown the meatballs in a non-stick skillet over medium high heat prior to adding in the soup if preferred. Don’t cook meatballs all the way though, since you will continue to cook them in the soup.
  • You can also add celery to the soup, and play around with using different greens such as kale or endive. Baby spinach remains my personal favorite.
  • For the bread, using white bread is typically easiest but if you have a French loaf on hand you can grind into breadcrumbs that works well too.
  • If you have leftovers, please note that the longer the soup sits, the more the broth will absorb into the pasta or noodles. Add more broth when eating leftovers.

  • Calories: 220
  • Fat: 10 g
  • Cholesterol: 45 mg
  • Protein: 17 g
  • Sodium: 310 mg
  • Carbohydrate: 16.5 g